I never prepared any rice preparation with mince meat. I just wanted to try something. I looked for recipes but was not sure of single one to match our taste buds. So I tweaked my “White Biryani” recipe & came up with this preparation of Zafrani Kheema pulao. I really liked the taste, the combination of saffron, star anise & Caraway seeds did the magic. So here is the recipe that you must try once. This pulao is not very spicy. The idea is to keep other flavours (of saffron, star anise & caraway seeds) prominent. So incase you would want it spicy you may need some more green chilies.
Kheema (Lamb Mince Meat) – 300 grams
Saffron – 2 pinch full bunch of saffron strands
Basmati Rice – 1 Cup
Onion (Thinly slized) – 3 Medium sized
Ginger-Garlic paste – 3 tablespoon
Green Chilli (Each cut into half) – 2
Coriander Powder – 2 tablespoon
Red chilli Powder – 1 tablespoon
Turmeric – 1 teaspoon
Salt – to taste
Almond Paste – 3 tablespoon
Lime juice – 1 tablespoon
Coriander (chopped) – handful of.
Curd – 2 tablespoon
Black pepper corns – 12
Garam Masala – 1 tablespoon
Cloves – 12
Green Cardamom – 12
Black Cardamom – 2
Cinnamon Stick (1 inch) – 4
Star Anise – 2
Caraway seeds – 3 teaspoon
Ghee (Clarified Butter) – 4 tablespoon
Milk 1 cup.
Wash the rice & leave it soaked in water for sometime (20 – 30 minutes is just great to go)
Drop the saffron in a cup of milk & keep it aside
Take a pan (the one in which you will make your pulao). Add kheema (washed and extra water drained),Onion, 2 tablespoon ginger-garlic paste, green chili, 1 teaspoon caraway seed, 6 green cardamom,1 black cardamom, 6 black pepper corns, 2 Cinnamon sticks, red chilli powder, turmeric, coriander powder, salt to taste, almond paste, curd, chopped coriander, lime juice & 2 tablespoon ghee. Give it a mix to mix in all the ingredients. Now put it on medium-high flame & cover cook it. Initially you may see it releasing g good amount of liquid so this has to be cooked till the liquid is dried up & the meat is fully cooked.
Take a big pan to cook rice. Fill in about 4 cups of water add 1 tablespoon ginger-garlic paste, 6 pepper corns, 6 green cardamom, 1 black cardamom, 6 cloves, 2 Cinnamon sticks, 2 star anise, 2 teaspoon caraway seed, salt to taste & put the water on high flame till it comes to a boil. Once boiling add 3/4th cup of saffron soaked milk to the water & let it boil for few minutes. Now add the rice & wait till it is 3/4th cooked. At this stage the rice looks completely cooked it will have a bite inside. Its cooked on the outside and a little undone inside. By this time the kheema would be almost dried, cooked and would be releasing its fats.
At this stage, the flame of your kheema pan should be low & the pot should be left open. If at all you still see a lot of water just put the flame on high and wait till the water is dried up & then put the flame low to layer the rice. Use a strainer to pick up rice directly from the rice pan & spread it evenly over the kheema. The rice can go in with little bit of its on liquid. This will help rice get cooked completely. Once all the rice is layered over kheema sprinkle the remaining saffron milk over it. Now pour the remaining ghee covering the rice.
Cover the pan & cook on low flame for 12 – 15 minutes. And the pulao is ready to be served.
Do write to me if you try this recipe in your kitchen.